A botanical twist on the Italian classic using fynbos botanicals.
• 25ml Sugarbird Original Fynbos Gin.
• 25ml Campari.
• 25ml Sweet Vermouth.
• Orange peel.
1. Stir all ingredients in a mixing glass with ice.
2. Strain into a rocks glass over a large ice cube.
3. Garnish with orange peel.
A savory and spicy twist on the classic G&T, highlighting citrus notes.
A sophisticated, dry serve that lets the juniper and fynbos shine.
